While rinsing the oysters with running water, use your fingers so rub off the slime and search for any remaining shell pieces. (If you have some grated daikon radish liquid, wash the oysters with it.)
Combine the ※ ingredients to make the coating. Place the oysters on a paper towel. Cover with another paper towel and gently pat dry.
The steps here are different from those for regular fried oysters. Coat the oysters with the coating (see photo).
Coat with the panko by gently rolling them in the crumbs.
Line up the breaded oysters without overlapping. Cover with plastic wrap and let chill in the refrigerator for 10 minutes. This will prevent the coating from falling off.
While the breaded oysters are chilling, combine the ○ ingredients to make the sauce. Cut the lemon into wedges and set aside.
Put the oysters into 170°C frying oil and leave for 1 minute without touching them. Flip them over and fry for another minute. When the oil has started to make loud sizzling noises, they should be done.
Arrange on a dish, garnish with the lemon wedges and they're ready to eat. Squeeze on some lemon juice, dip in the sauce, and enjoy.
Try out this tartar sauce Recipe ID: 2095691.
Story Behind this Recipe
I ate these fried oysters all the time when I was a kid. These taste just like home and are made the same way that I grew up with.
To wash the oysters, sprinkle with salt, cover with grated daikon radish, or use any other method that you prefer. I grated some daikon radish and used the liquid, but recently the oysters I've been using don't smell and come out nicely by just rinsing with water. You could also dip them in tartar sauce (Recipe ID: 2095691).